Gluten Free Alfredo

This gluten free alfredo is rich, creamy, cheesy and so easy to make. It comes together in under 30 minutes and has the same nostalgic taste of your restaurant favorite but without the gluten!

There’s nothing I love more than a quick, easy, comforting and flavorful pasta dish. This gluten free alfredo sauce checks all of those boxes! It’s made with just a handful of pantry staple ingredients and comes together in just about 20 or so minutes.

Alfredo sauce can often times be gluten free, though some recipes will call for a thickener like all purpose flour that is not gluten free. The main difference between this recipe and a classic one is just the use of gluten free pasta. I also opted against the use of a thickener because gluten free pasta absorbs a lot of liquid as is, so we don’t want to dry out the sauce at all.

Essentially, all you need is your favorite gluten free pasta – you don’t have to use fettuccine, but it is typical for alfredo, parmesan, half and half, butter, garlic and some salt and pepper. If you love this recipe, try my gluten free chicken piccata or miso pasta next!

Tips before we get started…

• I used a gluten free fettuccine from the refrigerated section at Whole Foods, so it was very fresh and only required about a 2-3 minute cook time. Be sure to check your package for instructions!
• Parmesan is a naturally pretty salty cheese, so I don’t usually add more than 1/4 teaspoon- if anything at all. I suggest starting with a very small amount and adding only more as needed. 
• Pre-grated parmesan can sometimes contain anti-caking agents, so I find fresh grated is best and melts much better into the sauce. 

How to make gluten free alfredo

Bring a large pot of salted water to a boil and cook pasta according to package instructions.

In a medium skillet, melt the butter over medium heat. Once melted, add in the garlic and saute for about 2-3 minutes or until golden brown.

Reduce the heat to low and slowly whisk in the half and half. Whisk in the parmesan, salt and black pepper until the cheese melts.

The sauce will thicken from the starch from the pasta, so don’t worry if it seems a bit thin right now.

Add your cooked pasta to the sauce and toss to combine. Taste and add more salt if desired. Garnish with fresh chopped parsley and serve with my air fryer chicken cutlets.

Serving suggestions

I love making this a classic gluten free chicken alfredo by serving with my air fryer chicken cutlets and a side salad. Or, I’ll stir some peas into the sauce to add some greens without needing to put in much effort! Here’s some other ideas:

• Enjoy it just as is- nothing better than an unbothered bowl of pasta.
• Lemon Pepper Salmon – light and fresh and the lemon pairs really well with the sauce.
• Blanch some broccoli during the last minute with the pasta while it finishes cooking, then add in with the sauce.
• Air Fryer Chicken Breast

How to store

Once prepared, this gluten free alfredo pasta will keep in the fridge for about 3 days. I suggest reheating it on the stove with a splash of milk, cream or water to help the sauce get creamy again. Gluten free pasta really absorbs a lot of moisture as it sits, so a bit of liquid will give it that good as new feel.

I have not tried freezing it since I of course used gluten free pasta and that doesn’t hold up very well, but otherwise I think it would be fine! The flavor will still be great, but the pasta may be a bit broken up depending on the shape you use. It’s likely easiest to freeze in smaller containers so you don’t have to defrost all at once and then just reheat on the stove.

More pasta recipes you’ll love!

• Roasted Carrot Pasta
• Broccoli Cheddar Pasta
• Marry Me Chicken Pasta
• Red Pesto Pasta

If you try this recipe, leave a comment below and let me know how it turns out! Be sure to follow me on instagram and subscribe to my newsletter for more recipes.